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Baked Italian Meatballs

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Enjoy a taste of tradition with these baked Italian meatballs, made entirely additive-free with savory Parmesan and light almond milk. They bake to golden, tender perfection in the oven for effortless cleanup and freeze beautifully - perfect for prepping a big batch to drop into your favorite sauce anytime!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 meatballs
Course: Side Dish
Cuisine: Italian
Calories: 59
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs lean ground beef
  • 2 tsp onion powder
  • 1 cup plain panko breadcrumbs
  • 1.5 tbsp Italian seasoning
  • 1 tsp pink salt
  • 1/3 cup unsweetened almond milk (See notes 1)
  • 1/4 cup grated parmesan cheese
  • 1 1/2 tbsp worcestershire sauce
  • 3/4 tsp dried oregano
  • 1/2 tsp crushed red pepper flake
  • 1/2 tsp garlic powder

Equipment

  • 1 mixing bowl
  • 1 cutting board
  • 1 chef knife
  • 1 Baking Sheet
  • 1 Parchment Paper

Method
 

  1. Preheat your oven to 400℉ (200℃). Line a large, rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Combine the ground beef, panko breadcrumbs, grated Parmesan cheese, unsweetened almond milk, Italian seasoning, and salt in a large mixing bowl. Gently mix by hand until all ingredients are just evenly combined. Do not overmix, or the meatballs may become dense.
    2 lbs lean ground beef, 2 tsp onion powder, 1 cup plain panko breadcrumbs, 1.5 tbsp Italian seasoning, 1 tsp pink salt, 1/3 cup unsweetened almond milk (See notes 1), 1/4 cup grated parmesan cheese, 1 1/2 tbsp worcestershire sauce, 3/4 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp crushed red pepper flake
  3. Scoop out approximately 2 ounces of the ground beef mixture per portion. Gently roll the mixture between your palms to form a uniform meatball, then place it onto the prepared baking sheet. Repeat for the remaining mixture, spacing the meatballs evenly apart.
  4. Place the baking sheet into the preheated oven and bake for 20 minutes, or until the meatballs are browned on the outside and reach an internal temperature of 160℉ (71℃)
  5. Remove the baking sheet from the oven. Allow the meatballs to cool completely on the pan before moving or storing them.

Notes

Note 1 : Milk substitutions: Unsweetened almond milk keeps this recipe lighter because it is cholesterol-free and significantly lower in calories than dairy milk. However, you can easily substitute it with equal parts soy milk or regular dairy milk based on your preference.
Note 2: Handling hot meatballs: Do not attempt to pick up or transfer the meatballs immediately after removing them from the oven. When hot, they are fragile and tend to break apart easily. Letting them cool slightly allows them to firm up and hold their shape.
Note 3: Freezing & meal prep: These meatballs freeze beautifully for up to 3 months. Once completely cooled, freeze them in a single layer on a tray before transferring them to a freezer-safe zip-top bag. This recipe is highly scalable, so consider doubling the batch to save time on future meals.
Note 4: Serving Suggestions: While these are perfect for simmering in a rich marinara sauce, they are incredibly versatile. Try using them to build classic meatball sub sandwiches, or hollow out zucchini to create low-carb, savory stuffed meatballs boats.

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